Core and cut the apples into wedges with an apple slicer or by hand. Use a paring knife to cut out any bruises or bad spots.

Place the apple wedges in a large pot, filling approximately one inch from the top.

Pour apple cider over apples. The apples do not need to be completely covered.

Cover the apples and cook on high until boiling; then turn down to medium. Continue to cook for 20 to 30 minutes or until they are soft. Stir the apples once or twice during the cooking time.

The apples may begin to rise over the top edge of the pot as they cook. If so, remove the cover and push them back down into the pot. Place the cover back on and continue cooking.

They are done when they are soft and begin to fall apart. Remove them from the burner.

To process, set a chinois in a large bowl for the applesauce to drain into, add the cooked apples, and begin processing. Note: the apples can also be processed in a food mill or forced through a metal sieve or colander.

Continue to add more apples to the chinois; pressing them through the sides to create the puree to make the applesauce. The peelings will remain inside the chinois as the applesauce is forced out the sides. When finished, discard the peelings.

When all the apples have been processed through the chinois, stir the sauce until it is evenly mixed with the juices.

The applesauce is now ready to have cinnamon and sugar added if desired. If the apples were not sweet enough or if you like a sweeter applesauce, start by adding 1/2 cup of sugar at a time. If you like cinnamon in your applesauce, start by adding 1 tablespoon of ground cinnamon. Stir in well and taste as you add sugar and cinnamon.

Once the applesauce has the desired taste, you can refrigerate it in an airtight container for up to one week. For extended storage the applesauce can be frozen.